Why It Works
- Shell-on shrimp come out exceptionally juicy and tender on the grill.
Want tender and juicy grilled shrimp with almost no effort? Just keep the shells on. This recipe features delicious plump shrimp in an Asian marinade made with lemongrass, ginger, garlic, and a splash of fish sauce.
- 1 pound jumbo shell-on shrimp, preferably with heads
- 2 teaspoons grated fresh lemongrass, from about 2 to 3 stalks (white and light green parts only)
- 4 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Asian fish sauce
- 1 teaspoon grated fresh peeled ginger
- 1 tablespoon minced shallot (about 1 small shallot)
- 2 teaspoons canola or vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
Wash shrimp under cold running water, then dry well with paper towels.
In a mixing bowl, stir together lemongrass, garlic, fish sauce, ginger, shallot, oil, salt, and chili flakes.
Add shrimp and toss to coat. Refrigerate for at least 1 hour and up to 8 hours.
When you are ready to cook, set up your grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place shrimp on the grill in a single layer and cook over direct heat. Cook, turning, until shrimp are just cooked through, about 4 minutes. Serve.